Thanksgiving is next week, and I always try to have something a little more kid friendly than pumpkin and pecan pie. Lets face it, those are kind of adult desserts, and one of my children is allergic to nuts. But, at the same time, I don’t really have the time for another elaborate dessert, so I usually do some sort of cookie and these chocolate snickerdoodles are perfect. They are really easy to make, and they are chocolate (which all of our kids love) with a cinnamon sugar on the outside to make them perfect for a special day. I have always loved cinnamon and chocolate together, so these are just perfect.
When making these cookies, use the best cocoa you can find. It really does make a difference. I really didn’t believe it was important until I tried. I was lucky enough to have some Valrhona on hand when I made these, which is not always the case because I have to drive over an hour away to get it, which made these super delicious!
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 1/4 cups sugar plus 1/2 cup for rolling
- 2 eggs
- 2 tsps. vanilla
- 1 tsp. baking soda
- 1 1/2 tsps. salt
- 2/3 cup cocoa plus 1 Tbsp. for rolling
- 1 3/4 cups all-purpose flour
- 1 tsp. cinnamon
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar with an electric mixer.
- Add eggs and vanilla and mix until well combined.
- Add salt and baking soda and mix for one minute.
- Add cocoa and flour and mix until well combined.
- In a small bowl, combine remaining 1/2 cup sugar, 1 Tbsp. cocoa, and cinnamon
- Using a small cookie scoop drop by scoopful into sugar mixture. Roll to coat all sides.
- Place on prepared baking sheet.
- Bake for 10 to 15 minutes or until almost set. Cookies will puff and first and then settle. They are done not long after they settle.
- Cool on wire racks.